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Thanksgiving Pumpkin Pie Cookies

Soft and chewy cookies infused with the flavors of pumpkin pie without the fuss of a full pie.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 150
Ingredients Method Notes

Ingredients
  

Cookie Base
  • 1 cup unsalted butter, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
Filling
  • 1/2 cup pumpkin puree
  • 1/2 cup brown sugar
  • 1 teaspoon pumpkin pie spice
  • 1 yolk egg yolk

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a large mixing bowl, cream together the softened butter and powdered sugar until smooth.
  3. Stir in the vanilla extract.
  4. In another bowl, whisk together the flour, salt, cinnamon, and nutmeg.
  5. Gradually add the dry ingredients to the butter mixture and mix until combined.
  6. Roll the dough into small balls and flatten them into circles.
Filling
  1. In a separate bowl, mix the pumpkin puree, brown sugar, pumpkin pie spice, and egg yolk.
  2. Place a small spoonful of the pumpkin filling in the center of half of the cookies.
  3. Top with the remaining cookies and seal the edges.
Baking
  1. Place the cookies on a baking sheet and bake for 12-15 minutes or until the edges are lightly golden.
  2. Allow to cool before serving.

Notes

Serve warm with ice cream or sprinkle powdered sugar for a fancy touch. Store in an airtight container at room temperature for about a week, or freeze for longer storage.